Cleveland White Chili
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Yields:
-
14 1 cup servings
ingredients
- 14.79 ml cumin seed
- 14.79 ml olive oil
- 3 onions, diced
- 5 garlic cloves, minced
- 453.59 g turkey breast, diced (can use chicken)
- 29.58 ml oregano
- 14.79 ml ground cumin
- 4.92 ml chili powder, shite
- 9.85 ml ground thyme
- 3 jalapenos, seeded and diced
- 946.36 ml chicken broth
- 425.24 g can garbanzo beans, drained and rinsed (d & r)
- 177.44 ml water
- 2 (850.48 g) can great northern beans, d & r
- 425.24 g can white hominy, d & r (or white corn)
- 14.79 ml lime juice
directions
- Add oil to stock pot, using medium heat, quickly add cumin seed and cook until lightly smoking and smells good.
- Add onions and quickly stir all together, lower heat to low. Next add garlic and stir. Cook for 2 minutes and add meat. Raise the heat a little and then add next 4 spices (oregano, cumin, chili and thyme).
- When meat is cooked, add jalapenos and broth. Cook until boiling.
- While broth is coming to boil, blend garbanzo beans and water. (I use a hand stick blender. This helps thicken the chili and add unique flavor.) Add mixture to broth.
- Add all beans, lime juice and stir. Lower heat and cook for an hour.
- Taste, add salt and/or pepper if needed.
- Serve with sour cream, shredded cheese, green onions, etc. I think it tastes great by itself!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!